Mincemeats: One Boozy, One Medieval

Christmas is coming, the goose is getting fat.
Please put a penny in the old man’s hat.
If you haven’t got a penny then a ha’penny will do.
If you haven’t got a ha’penny then god bless you!

We went xmas decoration shopping today, so it’s clearly time to get the mincemeat done! After last year’s burnt slow cooker version, I’m going with a simply boozy one from BBC Good Food.

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Whoah that’s a lot! Too much for the five Kilner jars we’ve got, so some will have to go in the fridge in a plastic box.

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However I’ve also found an old-fashioned version that actually has minced meat in in. Soph is not keen (something about there being a reason it’s no longer made this way) but I’ve assured her I’m doing the boozy version as well :) I’ll be using this with an equally old-fashioned pastry recipe for mince pies.

It starts by boiling the beef mince and apple.

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Then the liquid is strained off, before cooking in sugar, spices and brandy.

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Finally mixed dried fruit, peel, lemon juice & zest, and suet are mixed in off the heat.

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It then gets cooled before fridging.

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I’m looking forward to trying it. Soph… not so much! :D

2 thoughts on “Mincemeats: One Boozy, One Medieval

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